Prep + cook time: 1 hour. Serves 4
500g chicken mince
2 garlic cloves, crushed
1 tbsp fresh oregano
1 tbsp fresh parsley, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp dried Italian herbs
1 onion, diced
700g passata sauce
½ cup ricotta cheese
¼ cup pecorino cheese
½ cup sugar snap peas
Fresh buffalo mozzarella, to taste
Salt and pepper, to taste
3 tbsp extra-virgin olive oil
In a large bowl, thoroughly combine the chicken mince, garlic, oregano, parsley, basil, Italian herbs, ricotta cheese, pecorino, salt and pepper.
Using a fry-pan, heat 2 tbsp extra-virgin olive oil until hot. Spoon chicken mix into even balls and place in the hot pan, one at a time. Seal each side of the ball in the oil and then continue until all balls are complete.
Once sealed, place diced onion in the pan with meatballs and brown. Add passata sauce and simmer for 10-15 minutes until meatballs are cooked all the way through and sauce thickens.
Whilst cooking, bring a small saucepan of water to the boil. Place in sugar snap peas and simmer for 5 minutes. Once cooked, remove from heat.
Prepare the zucchini noodles using a spiralizer.
To assemble, mix the snow peas and zucchini noodles on a plate. Spoon on meatballs with sauce, top with mozzarella, fresh basil, extra pecorino and salt and pepper.